Hot Tuna Bake
|Bread slices||8 , trim crust, divided|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tuna fish||7 Ounce, drained (1 can)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Cream of shrimp||1 Can (10 oz), undiluted|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Hard cooked egg||1 , sliced|
|Chopped parsley||1 Tablespoon|
Spread bread slices with butter.
Place 4 slices in an 8-inch square baking dish.
Spread tuna fish and cheese over bread slices.
Top with remaining 4 bread slices.
Combine eggs, milk, and salt.
Pour over bread in baking dish.
Chill for 8 to 24 hours.
Before microwaving, bring bread mixture to room temperature.
Combine shrimp soup, sour cream, and salt in a 2-cup glass measure.
Microwave at HIGH 3 minutes.
Pour soup mixture over sandwiches.
Cover with waxed paper or lid.
Microwave at MEDIUM 15 to 17 minutes.
Garnish with sliced eggs, paprika, and chopped parsley.
Serving size: Complete recipe
Calories 2614 Calories from Fat 1478
% Daily Value*
Total Fat 167 g257.4%
Saturated Fat 81.4 g406.8%
Trans Fat 0 g
Cholesterol 1243.1 mg414.4%
Sodium 6103.4 mg254.3%
Total Carbohydrates 138 g46%
Dietary Fiber 8.1 g32.5%
Sugars 21.5 g
Protein 142 g284.1%
Vitamin A 130.1% Vitamin C 36.2%
Calcium 154.5% Iron 75.1%
*Based on a 2000 Calorie diet